In-Store Food Service Time-Temperature Control Log

Inspection template for in-store café food service items to record hot and cold holding start times, temperature checks, and corrective disposition for out-of-range items.

Inspection Details

• Store / café location identified
• Inspection date and time recorded
• Inspector name recorded
• Shift lead or food manager notified of inspection
• Applicable SOP or temperature log reference available

Hot-Held Food Items

• Hot-held item name recorded
• Hot hold start time recorded
• Current hot-holding temperature
• Hot-held item remains at or above 135°F
• If below 135°F, corrective disposition documented
• Corrective action time recorded
• Manager verification of hot-hold corrective action

Cold-Held Food Items

• Cold-held item name recorded
• Cold hold start time recorded
• Current cold-holding temperature
• Cold-held item remains at or below 41°F
• If above 41°F, corrective disposition documented
• Corrective action time recorded
• Manager verification of cold-hold corrective action

Disposition and Closing Record

• Out-of-range items listed with product names
• Disposition recorded for each out-of-range item
• Corrective actions documented with time and initials
• Inspection completed and signed